Methi Chicken Masala Recipe
Hyderabadi cuisine is not just Biryani. The frequent incursions of migrants into Hyderabad has reconstructed it into culinary art. The contemporary Hyderabadi cuisine, though, developed during the rule of the Nizams. Methi Chicken Masala Recipe is one of the prevalent delicious dishes from Hyderabadi cuisine. It is a dish prepared with chicken and a smattering of Kasuri Methi (fenugreek) leaves.
Kasuri methi is dried fenugreek leaves. They are extensively used in Indian cooking and has to some extent, a bitter taste. Usually, the dried leaves are crushed between the palms and sprinkled over the dish. This is an acquired taste as it is unique, delicious, a little bitter, yet exotic. It boosts the taste of anything it is added to.
Kasuri Methi hailed first from a place named Kasur Pakistan. Incidentally, it was also the place my dad was born.
What Is Kasuri Methi?
Kasuri methi is dried fenugreek leaves that are used extensively in Indian cooking, especially Punjabi. Kasuri Methi is one of the vital Indian spices used in veg as well as non-veg curries and parathas. It also has many health benefits. The distinctive flavour of the dried methi leaves gives an exceptional taste and enriches the taste of this Methi Chicken Masala.
For the marinade
1 tsp Lemon juice
1/2 tsp Red chilli powder
1 tsp Ginger garlic paste
For the curd paste
3 tbsp. Curd
1/2 tsp Red chilli powder
1 tsp Coriander powder
For the Gravy
2 Onion, sliced
3 tbsp Oil
1 Bay leaf
2 Green cardamom
1/2 Sticks Cinnamon
1 tbsp Ginger garlic paste
2 Tomatoes chopped
1 ½ tbsp Kasuri Methi
A Cup of Water
1 green chilli
For marinating the chicken:
Firstly, take chicken pieces in a bowl.
Next, add the lemon juice, red chilli powder, salt and ginger-garlic paste. Smear them with bare hands.
Now set this marinated chicken aside for 20 minutes.
For the gravy:
To begin with, take the curd in a bowl, add the red chilli powder, salt and coriander powder. Subsequently, give all this a good whisk.
Now, in a pan of hot oil, add the sliced onion and sauté till golden brown. Grind it to a paste in the blender.
Then, in the same pan, add some oil and pan-fry the marinated chicken until it is nicely roasted and golden brown. Remove and set aside.
Consequently, put the bay leaf, green cardamom and cinnamon in a hot oil pan and sauté till the aroma floats.
Next, add the ginger-garlic paste, sauté some more and toss in the chopped tomato, Kasuri methi and the prepared curd mix.
Give it a quick mix and add the onion paste. Mix thoroughly till you get a thick gravy.
Following this, throw in the fried chicken and sauté in the gravy till the pieces are entirely coated.
Later, add the green chilli and water, mix well.
Now, crush the Kasuri methi between your palms and scatter it over the chicken. Cover the pan and let it simmer for a while.
Remove the lid when the excess water has evaporated.
Finally, give it a nice toss and transfer to a serving bowl.
Serve Methi Chicken Masala Recipe, hot with roti, paratha or rice.